INSPECTION REPORT Health Protection 238912

PREMISES NAME Butchers Block BBQ		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE August 10, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mary Levesque		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chlorine sanitizer spray bottles @ 0 ppm chlorine. Large container of sanitizer solution @ 0 ppm chlorine. Premises had just opened for operation - staff replaced sanitizer at time of inspection. 2) meat slicer contain food debris residue on blade Corrective Action(s): 1) Ensure sanitizer solution is made fresh daily. Use chlorine test strips to verify concentration is at least 100 ppm. 2) ensure meat slicer is taken apart and properly clean/sanitized after each use. Violation Score:

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: -back door was open during time of inspection Corrective Action(s): -ensure back door is always closed or install a screen door to prevent entrance of pests. Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -chest freezer in back area, lid is broken/damaged. Held together with tape. Corrective Action(s): Remove tape. Repair/replace chest freezer lid as needed and do not use tape to fix equipment. Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Edge of mop sink is broken/worn away 2) lights in back hallway area are not covered Corrective Action(s): 1) repair/replace mop sink during future upgrades/renovations. 2) -cover lights with a sleeve/cover

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

This inspection done by EHO student. Notes *recently cooked rack of ribs and pulled pork cooling in back area. Reviewed proper cooling procedures with staff on site. Ensure hot foods are cooled from 60 deg. C - 20 deg. C in 2 hours or less (spread out food over a large tray) than transfer to cooler unit to cool from 20 deg. C to 4 deg. C in 4 hrs or less -all handsinks stocked with hot/cold water, soap and paper towels -no obvious signs of pests noted during inspection -general sanitation is satisfactory -all coolers are 4 deg. C or less -all freezers are -8 deg. C to -18 deg. C (ensure frozen potentially hazardous foods are stored at <= -18 deg. C or less.) -food is well protected (off the ground/covered) -Low temp dishwasher @ 50 ppm chlorine at plate level -gravy & beans hot held @ 62 deg. C in front area -Noted other hot holding units being preheated to transfer hot foods into (being smoked/cooked) at time of inspection.